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Tomato and Pepper Quiche

June 26, 2013


Every single person makes mistakes but not every person corrects their mistakes when they get another opportunity to make things right.  Cooking reminds me that although I am not able to go back and correct my mistakes I am able to be better in the future.  My most recent quiche was the best quiche I have made yet.  Everytime I prepare pastry I grow in confidence and my filling was much more balanced and set better than my last.  I used one of my favourite cheeses in the filling and reduced the amount of cream from the original recipe.

This was adapted from Vegetarian Cooking (Coombe Books, 1993).



100g wholewheat flour, pinch of salt, 50g butter, a little cold water, 1 tbsp olive oil, 1/2 green pepper (finely chopped), 1/2 red pepper (finely chopped), a small handful of cherry tomatoes (halved), 3 eggs, 150ml single cream, 3 – 4 tbsps cheddar cheese with caramelized onion (finely chopped).


1. Mix the flour and salt together in a bowl.
2. Cut the butter into small pieces and rub into the flour until the mixture resembles fine breadcrumbs.
3. Add the water and mix until a ball of dough is formed.
4. Roll out the dough on a pastry board.
5. Prepare a round baking dish.
6. Line the baking dish with the pastry.
7. Prick the bottom of the pastry with a fork.
8. Bake for 15 minutes.
10. Remove from the oven.
11. Heat the oil in a frying pan.
12. Fry the peppers until they have softened.
13. Put the peppers  in the pastry case.
14. Beat the eggs with the cream and pour into the pastry case.
15. Place the tomatoes in after the cream and scatter the cheese over the top.

Saffy’s Suggestions:

1. Serve with a filling vegetable side like lemon buttered cauliflower.
2. Try a variety of different cheese like Parmesan or Gouda.
3. Serve with fresh herbs such as parsley.


From → Main Meals, Snacks

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